Chicken breasts are notoriously tricky to cook. Because they're lean, they tend to dry out quickly and their thickness varies significantly from end to end. Often, by the time the wide side has cooked ...

Cutting up a piece of meat into smaller pieces and lacing them onto a skewer before grilling may seem like an unnecessary extra step in the dinner-making process, but the effort can be worthwhile.

Combine all prepped vegetables. In a bowl mix together the dressing reserve until presentation time. - ¼ Cup Greek Yogurt First scrape off the excess marinade. Heat a large sauté pan add a small ...

I actively try to use up spices while they’re still the most fragrant—up to six months, more or less, from purchase date—since I hate nothing more than having to toss them once they’ve gone stale. My ...

chicken kebabs on a plate surrounded by flatbreads, olives, and vegetables - A.J. Forget/Mashed We may receive a commission on purchases made from links. If you are tired of plain old chicken kebabs ...

In Indian tandoori cooking, much of the flavor comes from the ripping-hot temperatures, up to 900 F, which send spice and smoke sizzling out the top of barrel-shaped clay ovens. The meat, usually ...

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"It’s a big-flavor dish amplified by the char of the grill and soothed by the tart, acidic chill of the yogurt sauce," says the chef and host of Andrew Zimmern’s Wild Game Kitchen With his new Outdoor ...

Getting your Trinity Audio player ready... In Greece, skewers of garlicky meat called souvlaki are sold on street corners, in restaurants and at the beach, served hot off the grill to be enjoyed while ...